Wednesday, February 20, 2013

Delicious Broccolini Quiche Recipe



I’m splitting my time right now, writing two series and living with two totally different casts of characters. I don’t think I will get them confused. The characters live in different states and live thoroughly different lives.

However...
I’m trying to come up with a slogan for the new series: A COOKBOOK NOOK MYSTERY SERIES.

For the CHEESE SHOP MYSTERIES, I always add the tag line: 
Say cheese!  That makes people smile. 

{Try it. You mouth turns up, right?}

Do you have any ideas for the Cookbook series slogan? So far, my pals and I have come up with:

A cookin’ good time; 
A sizzling read; 
Recipes for Murder.

Here are some great slogans. Do you recognize them?

"Just do it."  "Keeps going and going" "Melts in your mouth..." "Finger lickin' good" "Think Small" "The Happiest Place on Earth" "We Try Harder" "Let your fingers do the walking" "Your in good hands"

From a site that gives 5 elements of a good slogan: the slogan should be memorable, to the point, hit the target audience, include "your name," be believable.  (How demanding is that?!!)  Okay, go! (Or read the recipe below and then go!)  I'll send one of you some fun "swag" just for participating so remember to include your email address.

* * *

The 4th in A Cheese Shop Mystery series just came out, TO BRIE OR NOT TO BRIE. As many of you know, these books have recipes in them. The following is from the book. While I shared lots of recipes on MLK leading up to this book that included Brie, in the book Charlotte and her pals actually eat different cheeses. Surprise, surprise!

Throughout this story, Charlotte is doing a lot of cooking. She’s not a caterer, but her cousin and her best friend are getting married, and they’ve asked her to come up with a wedding menu, so she’s testing appetizers for her cousin’s wedding. However, every day Fromagerie Bessette, or The Cheese Shop as the locals call it, offers a quiche. This has been a tradition since THE LONG QUICHE GOODBYE, the 1st in the series, came out. Why? There’s something about quiche that, like a good grilled cheese, soothes my soul. I love a flaky crust (in my case, gluten-free), and I love the tender but succulent flavors of cheese and whatever is added to the quiche. Charlotte arrives early at the shop to make a new selection every day. That early morning time alone in the shop is almost her favorite time of the day. I like early mornings, too. I get so much done. No telephone, no disturbances. Yummy!

So here’s a quiche recipe from TO BRIE OR NOT TO BRIE that I hope you’ll enjoy. 

BROCCOLINI, PINE NUT and EDAM (or Gouda) CHEESE QUICHE


1 pie shell (home baked or frozen )
3/4 cup chopped broccolini (blanched)
2 teaspoons olive oil
1/2 teaspoon chopped garlic
2 tablespoons pine nuts
1/4 cup cream of chicken soup
3/4  cup milk
4 eggs
1/2 teaspoons dried bouquet garni
1/2 teaspoons salt
1/4 teaspoons ground pepper
4 ounces shredded Edam (or Gouda) cheese (more, if desired)


Blanch broccolini in boiling hot water for 1 minute then drain and rinse with cold water.

Sauté garlic and pine nuts in olive oil at medium heat.




Sauté garlic and pine nuts in olive oil at medium heat.

Take pan off burner, add drained broccolini and sauté for 1 minute.

Sprinkle 2 ounces of shredded Edam cheese on pie crust.

Put sautéed veggies and nuts on top of cheese.

Mix milk and eggs and seasonings together.

Pour into pie crust on top of vegetables.

Sprinkle with remaining cheese.



Bake 35-40  minutes at 375 degrees until quiche is firm and lightly brown on top. 


* * * *
The 1st in A Cookbook Nook Mystery series is coming July 2013!!
FINAL SENTENCE.
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

You can learn more about me, Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list
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